Instant Pot Beef Stew

Make some delicious Instant Pot beef stew in a fraction of the time in the pressure cooker! This beef stew recipe is wonderfully hearty and comforting and so easy to make.

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As the weather starts to get a bit cooler, I turn to lots of hearty and comforting stews for our family meals. I don’t always have the time to spend hours watching pots though!

This delicious rich pressure cooker beef stew recipe is ready to serve in a fraction of the time and it’s perfect for meal prep and freezer meals.

For more Instant Pot recipes, be sure to check out my Instant Pot Honey Sesame Chicken, Instant Pot Zuppa Toscana, Instant Pot Ribs, and Instant Pot Chicken Cacciatore recipes!

Why You will Love This Beef Stew Recipe

• A delicious comfort food – cooking the beef stew in the pressure cooker brings out all the flavors of the ingredients in a fraction of the time. Super delicious Fall meal that everyone will love.
• Hands-off cooking – By cooking the stew in the instant pot, you don’t have to watch it while it cooks. It saves you time and frees you to do something else.
• An easy beef stew recipe – This Instant Pot beef stew is not only quick and hands-off but also very easy. Just chop and prep the ingredients, add them to the pot, and let it cook. Easy!
• Perfect texture – the beef is melt in your mouth tender, the vegetables hold their shape and the sauce is thick and flavorful.

Instant Pot Beef Stew Ingredients

• Olive oil: For cooking.
• Beef: Use stew meat or boneless chuck roast for this recipe.
• Seasonings: Salt, pepper, thyme, Worcestershire sauce.
• Vegetables: Onion, garlic, carrots, potatoes, celery, peas.
• Tomato paste: For a rich tasting gravy.
• Beef broth: You can use a low or no-sodium broth if you prefer.
• Cornstarch: To thicken the sauce.

How to Make Instant Pot Beef Stew

• Heat 1 Tbsp olive oil in the Instant Pot on the Saute setting. Season beef with salt and pepper. When the oil is hot, add half the beef and sear it undisturbed until browned on the bottom, about 3 – 4 minutes per side. Transfer with tongs to a large plate. Repeat with the remaining 1 tablespoon oil and beef.
• Add the onion and garlic to the Instant Pot and season with salt and pepper. Cook, stirring occasionally, until softened, 2 – 3 minutes.
• Add the tomato paste and dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute. Add 1 cup beef broth and Worcestershire sauce and stir to combine to deglaze the pot, scraping up any browned bits.
• Add the carrots, potatoes, celery, seared beef, and any accumulated juices from the beef, and stir to combine.

• Lock the lid on and check that the valve is set to seal. Set to cook for 25 minutes on HIGH pressure. It will take 7 to 10 minutes to come up to pressure.
• When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tablespoon cornstarch and 1 tablespoon water together. Coarsely chop some fresh parsley leaves for garnish if desired.
• Quick release any remaining pressure. Carefully open the pressure cooker and turn on the Sauté function. Stir in 3/4 cup frozen peas and the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.
• Taste and season with salt and pepper as needed. Serve garnished with the parsley if desired.

Can you make it ahead of time?

This stew is perfect for make-ahead meals. Once you’ve made it, let it cool before storing in an airtight container in the fridge. It will keep for 3 to 4 days in the refrigerator and can be reheated on the stovetop.

Can you freeze Pressure Cooker Beef Stew?

Yes! If you are after an easy freezer meal, you have to try this instant pot beef stew recipe. Just let the cooked stew cool before freezing it. It will freeze well for about 4 to 6 months. Defrost it in the fridge overnight before reheating.

What do you serve with beef stew?

This Instant Pot beef stew is great served alongside some Creamy Mashed Potatoes, rice, or boiled potatoes. There are quite a few veggies in this stew, but you can serve it with a veggie side too if you like.

Recipe Notes and Tips for Beef Stew in the Instant Pot

• Use a tough beef cut like stew meat or boneless chuck roast. Tender cuts like sirloin will become tough in this recipe.
• Sear the beef so that it is well browned. Brown it in batches without moving it for about 3 minutes per side. This helps to create more flavor and helps to keep the meat juicy and tender.
• Deglaze the pot using a spatula and a little bit of broth to scrape up the bits that get stuck to the pot after you brown the beef.
• Make sure you cut your potatoes and carrots into big chunks, approximately in 1 1/2-inch chunks. Otherwise, they may overcook and turn into a mush.
• Use Yukon Gold potatoes because they hold their shape better when cooking for longer periods of time. I don’t recommend Russet potatoes because they can fall apart or turn to mush.
• For the most creamy and thick stew sauce, make sure that you thicken the sauce and don’t skip that simple step. You can use water or liquid from the stew.
• Taste the stew before serving and adjust the seasoning if needed.

More Instant Pot Beef Recipes

If you love this Instant Pot Stew, I am sure you will love these pressure cooker beef recipes as well.

• Instant Pot Goulash
• Beef and Butternut Squash Stew (Instant Pot)

5 from 5 votes

Instant Pot Beef Stew

By: Neli Howard

CaloriesCals: 443

Protein:Protein: 46

Carbs:Carbs: 30

Fat:Fat: 14

Make some delicious beef stew in the fraction of the time in the Instant Pot! This pressure cooker beef stew recipe is wonderfully hearty and comforting and so easy to make.

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Pressure release: 10 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 6 servings

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Ingredients  

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• ▢ 2 Tablespoon olive oil
• ▢ 2 ½ lbs stew meat or boneless chuck roast
• ▢ 1 ½ teaspoons salt, plus more as needed
• ▢ ½ teaspoon freshly ground black pepper, plus more as needed
• ▢ 1 medium yellow onion, chopped
• ▢ 4 cloves garlic, minced
• ▢ 3 medium carrots, about 12 oz, cut on a slight diagonal into 1 1/2-inch piece
• ▢ 3 medium Yukon Gold potatoes, about 12 ounces total, cut in about 1 1/2-inch chunks
• ▢ 2 celery ribs, coarsely chopped
• ▢ 2 Tablespoon tomato paste
• ▢ 1 teaspoon dried thyme
• ▢ 1 cup beef broth
• ▢ 2 Tablespoon Worcestershire sauce
• ▢ 1 Tablespoon cornstarch, or arrowroot starch
• ▢ ¾ cup thawed green peas
• ▢ Fresh parsley leaves, for garnish (optional)

Cook ModePrevent your screen from going dark

Instructions 

• Heat 1 Tbsp olive oil in the Instant Pot on the Saute setting. Season beef with salt and pepper. When the oil is hot, add half the beef and sear it undisturbed until browned on the bottom, about 3 – 4 minutes per side. Transfer with tongs to a large plate. Repeat with the remaining 1 tablespoon oil and beef.
• Add the onion and garlic to the Instant Pot and season with salt and pepper. Cook, stirring occasionally, until softened, 2 – 3 minutes.
• Add the tomato paste and dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute. Add 1 cup beef broth and Worcestershire sauce and stir to combine to deglaze the pot, scraping up any browned bits.
• Add the carrots, potatoes, celery, seared beef, and any accumulated juices from the beef, and stir to combine.
• Lock the lid on and check that the valve is set to seal. Set to cook for 25 minutes on HIGH pressure. It will take 7 to 10 minutes to come up to pressure.
• When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tablespoon cornstarch and 1 tablespoon water together. Coarsely chop some fresh parsley leaves for garnish if desired.
• Quick release any remaining pressure. Carefully open the pressure cooker and turn on the Sauté function. Stir in 3/4 cup frozen peas and the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.
• Taste and season with salt and pepper as needed. Serve garnished with the parsley if desired.

Video

Notes

• Use a tough beef cut like stew meat or boneless chuck roast. Tender cuts like sirloin will become tough in this recipe.
• Sear the beef so that it is well browned. Brown it in batches without moving it for about 3 minutes per side. This helps to create more flavor and helps to keep the meat juicy and tender.
• Deglaze the pot using a spatula and a little bit of broth to scrape up the bits that get stuck to the pot after you brown the beef.
• Make sure you cut your potatoes and carrots into big chunks, approximately in 1 1/2-inch chunks. Otherwise, they may overcook and turn into a mush.
• Use Yukon Gold potatoes because they hold their shape better when cooking for longer periods of time. I don’t recommend Russet potatoes because they can fall apart or turn to mush.
• For the most creamy and thick stew sauce, make sure that you thicken the sauce and don’t skip that simple step. You can use water or liquid from the stew.
• Taste the stew before serving and adjust the seasoning if needed.

Nutrition

Calories: 443kcal | Carbohydrates: 30g | Protein: 46g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 117mg | Sodium: 964mg | Potassium: 1390mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5315IU | Vitamin C: 34mg | Calcium: 85mg | Iron: 6mg

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